Steps to Prepare Any-night-of-the-week Udon noodles with peanut sauce
Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Homemade Udon noodles with peanut sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Udon noodles with peanut sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Udon noodles with peanut sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Udon noodles with peanut sauce using 18 ingredients and 5 steps. Here is how you can achieve it.
I didn't have any udon noodles tonight but I did have 3 pkg of yakisoba so I used the noodles from that instead.
Ingredients and spices that need to be Prepare to make Udon noodles with peanut sauce:
- 2 tbsp peanut oil
- 4 tbsp ginger divided
- 4 clove garlic divided
- 1 cup water
- 4 tbsp soy sauce divided
- 1 tsp ground coriander
- 2/3 cup smooth peanut butter
- 3 tbsp rice vinegar
- 2 tsp asian chili sauce
- 10 oz udon noodles
- 2 cup mung bean
- 4 thai eggplant
- 1 cup snow peas
- 2 baby bok choy
- 2 serrano chili
- 1 lime wedges for serving
- 1 bunch green onions sliced
- 2 portabella mushrooms sliced
Instructions to make Udon noodles with peanut sauce
- Boil noodles as directed on package
- Slice mushrooms and serranos add 2 cloves of garlic and 2 tbl ginger 2 tbl soy sauce. marinate while you get everything else ready.
- Heat peanut oil in a small saucepan on medium low heat. saute garlic and ginger. add water, remaining soy sauce and corriander and bring to boil. add peanut butter and lower heat to low. whisk until peanut butter is combined. mix in vinegar and chili sauce. remove from heat and cool to room temperature
- Heat oil in a large skillet or wok over medium high heat. saute baby bok choy, thai eggplant, and mushrooms until vegetables are tender. turn to medium heat if needed. the mung beans, snow peas and scallions are left raw.
- In a large bowl toss noodles and vegetables with sauce. serve with a lime wedge
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